- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red chilli, finely sliced
- 2 ½ tbsp Thai red curry paste
- 1 vegetable stock cube
- 400ml can reduced fat coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 2 tsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 100g rice noodles
- 2 limes, juice of 1, the other halved
The same shape, but smaller than…
- 150g cooked king prawns
- ½ small pack coriander, roughly chopped
Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.
Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.